NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork shoulder

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Apple cider vinegar

2 tbsp Water

1 whole Whole wheat bun

0.5 cup Shredded green cabbage

1 tsp Yellow mustard

1 tbsp Sugar-free BBQ sauce

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.

• 2

  Rub the spice mixture evenly over all sides of the pork shoulder, pressing it into the meat to ensure it adheres.

• 3

  Place the seasoned pork into the slow cooker and pour the apple cider vinegar and water around the base of the meat.

• 4

  Cover and cook on low for 7-8 hours or on high for 4-5 hours until the pork is tender and easily pulls apart with a fork.

• 5

  While the pork is cooking, prepare the slaw by tossing the shredded cabbage with the yellow mustard and an extra splash of vinegar if desired.

• 6

  Once the pork is finished, remove it from the slow cooker and discard the excess cooking liquid.

• 7

  Shred the pork using two forks, then toss the meat with the sugar-free BBQ sauce until well coated.

• 8

  Lightly toast the whole wheat bun in a dry pan or toaster until golden brown.

• 9

  Assemble the sandwich by piling the shredded pork onto the bottom bun, topping it with the crisp cabbage slaw, and closing with the top bun.